Hazelnut (Nutella) Cheesecake

Ingredients

Base:

• 1 pkt (250g) Chocolate Ripple biscuits
• 1/4 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 1 jar (480g) Nutella
• Chopped hazelnuts (optional)

 Topping:

•  Chopped hazelnuts or chopped hazelnut chocolate bar

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add nutella and continue to mix until smooth. 
3. (Optional: Add chopped hazelnuts and and mix through.)
4. Pour into now hardened base and return to the fridge to set. 
5. Top with chopped hazelnuts or chopped hazelnut chocolate bar. For best results, leave in fridge overnight.

Caramel Cheesecake

Ingredients

Base:

• 1 pkt (250g) biscuits - e.g. Gingernut, Anzac, Buttersnap, etc.
• 1/3 cup butter, melted

Filling:

• 500g Philadelphia cream cheese
• 380 g Nestle Top 'n' Fill caramel
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water

Method

1. Crush the biscuits into fine crumbs. Combine the crumbs with the melted butter and press firmly into a springform cake pan, then place in the fridge to harden. (This will harden enough in the time it takes to make the filling.)
2. Beat the Philly until smooth. Add caramel and continue to mix.
3. Slowly add in the gelatine mixture and beat on a moderate speed until combined.
4. Pour into now hardened base and return to the fridge to set. For best results, leave in fridge overnight.